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Easy Peach Bread Pudding With Caramel Sauce Recipe

4.9 from 212 reviews
  • Author: Emily
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Peach Bread Pudding is a delightful and comforting dessert featuring cubed bread soaked in a rich custard with fresh peaches and a hint of cinnamon. Topped with crunchy pecans and drizzled with a creamy homemade caramel sauce, it’s perfect for serving warm and pairs beautifully with vanilla ice cream.

Ingredients

Units Scale

Bread Pudding:

  • 8 cups bread, cubed
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1 cup vanilla yogurt
  • 1 cup milk
  • 2 cups sugar
  • 2 cups fresh peaches, peeled, pitted and diced
  • 1/2 cup pecans, chopped
  • 1 tsp cinnamon
  • 2 tablespoons sugar

Caramel Sauce:

  • 1 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup brown sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
  2. Mix Custard: In a large bowl, beat 3 eggs. Add the melted butter, vanilla yogurt, and milk. Slowly stir in 2 cups of sugar until dissolved, ensuring a smooth custard mixture.
  3. Add Bread and Peaches: Fold in the cubed bread and diced fresh peaches gently, mixing well to coat all pieces evenly.
  4. Soak Bread: Allow the mixture to soak for 30 minutes so the bread absorbs the custard flavors fully.
  5. Prepare Cinnamon Sugar: In a small bowl, combine 1 teaspoon cinnamon and 2 tablespoons sugar for sprinkling.
  6. Assemble and Bake – Part 1: Pour the soaked bread mixture into the prepared baking dish. Sprinkle the cinnamon sugar evenly over the top. Cover loosely with buttered foil and bake for 20 minutes.
  7. Add Pecans and Continue Baking: Remove the foil, sprinkle chopped pecans over the bread pudding, then bake uncovered for an additional 20-25 minutes until the top is golden brown and the center is set.
  8. Make Caramel Sauce: While the pudding bakes, prepare the caramel sauce. In a heavy saucepan over medium-low heat, stir together the unsalted butter, heavy cream, and brown sugar. Bring to a boil, then reduce heat to low and simmer for about 5 minutes until thickened.
  9. Serve: Drizzle the warm caramel sauce over individual servings of the bread pudding. Top with vanilla ice cream for an extra indulgent touch.

Notes

  • Use day-old or slightly stale bread for best texture, as it absorbs the custard better.
  • Peeling peaches is recommended for a smoother texture, but you can leave skins on if desired.
  • If you prefer a nut-free version, omit the pecans or substitute with toasted seeds.
  • Make the caramel sauce ahead of time and reheat gently before serving.
  • Leftover bread pudding can be refrigerated for up to 3 days and reheated in the oven.

Nutrition

  • Serving Size: 1 slice (1/16 of recipe)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 160 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Find it online: https://emilyquickdinners.com/easy-peach-bread-pudding-with-caramel-sauce-recipe/